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Preparing yoghourt
▯ Heat up pasteurized milk to 190° F (90°C) on the
cook-top to avoid disturbing the yoghourt
cultures. Important! Allow the milk to then cool to
100° F (40°C) in a water bath to avoid destroying
the yoghourt cultures.
▯ Ultra heat treated milk (UH milk) need not be
heated.
▯ Add semisolid natural yoghourt with declared
yoghourt cultures to the milk (at least 10 g
yoghourt for every 100 ml of milk). Thoroughly stir
in the yoghourt with an eggbeater.
▯ In the case of yoghourt ferment, pay attention to
the notes included in the packaging.
▯ Pour the milk into rinsed yoghourt jars and close
the lids.
▯ Note: You can additionally disinfect the rinsed
yoghourt jars in your steamer for 20 minutes at
the steam cooking level before pouring in the
milk. Make sure that the jars have cooled down
before filling them.
▯ Fill the appliance with 1 quart (1 liter) of water.
Place the perforated cooking insert containing
the vegetables in the appliance and close the
glass cover. Heat up the appliance to 120° F
(55°C) for at least 5 minutes. Place the jars in the
appliance swiftly and close the appliance cover.
▯ The yoghourt should mature for 6 - 8 hours at
120° F (55°C). The appliance switches off
automatically after 8 hours (safety shut-off). Turn
the rotary knob to 0. You can then switch on the
appliance normally whenever required.
▯ After preparing it, place the yoghourt in the
fridge.
▯ Tip: You can stir fruit preserve or canned fruits
into the milk or you can place it on the bases of
the yoghourt jars or you can aromatize the milk
(e.g. with instant coffee or chocolate powder).
Raising dough
▯ Fill the appliance with 1 quart (1 liter) of water
and preheat it at 110°F (45°C).
▯ Place the unperforated cooking vessel with the
dough/dough mixture in the appliance.
▯ If the dough/dough mixture mixture is to rise in a
bowl, a small raising basket or a baking dish, use
the perforated insert to place the vessel
containing the dough/dough mixture inside it.
Make sure that the glass cover can close fully.
▯ The glass cover must be fitted.
▯ Allow the dough/dough mixture to rise at 110°F
(45°C) until its volume has clearly increased
(about 30 min.).
Disinfecting
▯ Fill the appliance with 1 quart (1 liter) of water
and preheat it to the steam cooking setting.
▯ Place the perforated cooking vessel containing
the objects you want to disinfect (e.g. jelly,
preserving or yoghurt jar or baby bottles) in the
basin and close the glass cover.
▯ You must thoroughly rinse the items before
disinfecting them.
▯ Steam for 20 minutes.
▯ If you wish to use two cooking inserts at the same
time, first put the perforated insert into the
appliance and then the unperforated insert over it
and steam for 10 minutes longer.
Food Water
quantity
Cooking
insert
Setting Cooking
time
Notes
Fruit and vegetables (except
beans and peas in sealed
preserving jars (3/4 to
1 quart/0.75 - 1l each)
1 quart
(1 liter)
Perforated Steaming 35 - 40 min.
Beans or peas in sealed pre-
serving jars (3/4 to 1 quart/
0.75 - 1l each)
1 quart
(1 liter)
Perforated Steaming 120 min.